"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab and Shrimp Stuffed Flounder Recipe

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This recipe for Crab and Shrimp Stuffed Flounder, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole flounder, about 2 pounds, scaled, gutted, head removed
1/2 cup celery
1/2 cup green onion
1 stick butter
1 cup medium shrimp, cooked and peeled
1 cup crab meat
1 box (5 1/2 ounces) unseasoned croutons

Directions:
Directions:
Preheat oven 425
Cut slit in center of brown side of flounder to make a pocket
Saute' celery and onion in butter until soft
Add shrimp, crab and croutons to make stuffing
Fill pocket of flounder with stuffing mixture
Brush with melted butter and salt
Bake 45 minutes, or until golden brown
Serves 4 to 6

 

 

 

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